| Wine style | |
|---|---|
| Objective | |
| Vegan | |
| Ecologico |
Technology
Discover our Own Innovation Systems and High Technical Value. We are the present and future of innovation in winery equipment.
SUPERBOUQUET EVOLUTION
It is a second generation inactive yeast with great antioxidant power, it promotes the release of amino acids and thiol peptides (glutathione).
CHARACTERISTICS
Although the positive effects of glutathione and its precursor metabolites on the aroma and delayed evolution of wines are well known, the study of its effect during fermentation and the identification of the oenological practices and factors that affect its content has made it possible to develop an oenological itinerary where its protective effect is maximized.
Its use is highly recommended in the production of white wines from highly oxidative varieties rich in volatile thiols (Chardonnay, Sauvignon Blanc, Verdejo).
Its high antioxidant capacity reduces SO2 levels during processing. Particularly suitable for sulfite-free wine production
Superbouquet EVOLUTION is the result of the VINNOSO2 Research Project (INNPACTO IPT 2012-0967-060000) which aims to reduce SO2 levels during winemaking.
- In the early stages of alcoholic fermentation, to allow the assimilation and synthesis of glutathione by the yeast.
- At the end of alcoholic fermentation.
- Aging on lees and finished wine.
To achieve the maximum protective effect of Superbouquet EVOLUTION it is necessary to avoid nitrogen deficiencies. Therefore, the use of organic nutrients is recommended from the beginning of fermentation (Actimax Natura). Avoid the application of ammonium salts.
For winemaking with low SO2 levels or without sulfites, it is recommended that dissolved oxygen and microbiological control be carried out on a regular basis.
APPLICATION
- In the early stages of alcoholic fermentation, to allow the assimilation and synthesis of glutathione by the yeast.
- At the end of alcoholic fermentation.
- Aging on lees and finished wine.
To achieve the maximum protective effect of Superbouquet EVOLUTION it is necessary to avoid nitrogen deficiencies. Therefore, the use of organic nutrients is recommended from the beginning of fermentation (Actimax Natura). Avoid the application of ammonium salts. For winemaking with low SO2 levels or without sulfites, it is recommended that dissolved oxygen and microbiological control be carried out on a regular basis.
DOSAGE
- Fermentation 20-40 g/hl
- Aging on lees-finished wine 10-20 g/hl